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Lin Cong Ming Claypot Fish Head - A Specialty of Chiayi with 60 Years of History. This local delicacy is made by simmering pork bone broth for over 10 hours from morning till afternoon. The broth is carefully cooked to a rich, creamy color, similar to soybean milk. The fish head is freshly delivered, taken from plump and large live Chinese pomfret. The fish head is cut from the gills, and the body is sliced into blocks, then deep-fried to a golden brown. The crispy exterior gives way to juicy and flavorful meat. The rich broth is paired with select ingredients, including Chinese cabbage, mushrooms, dried shrimp, tofu, bean skin, garlic, chili peppers, scallions, and pork, along with a secret recipe. A special sand tea sauce is added, and finally, the fried fish head is placed on top. The result is a savory and aromatic dish with a slightly spicy but not overpowering flavor. It's a must-try for anyone who visits. Recommended souvenir: Signature Claypot Fish Head Gift Box Set.